- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2½ cm/1in piece ginger, peeled and grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 175ml raspberry or cider vinegar
- 140g caster sugar
- 2 garlic cloves, sliced
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp ground allspice
- 1 dried red chilli, crumbled, seeds removed if you prefer
- 300g dried cranberries
- 4 pears, cored and cubed, peel left on
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
Put all the ingredients except the pear in a non-reactive saucepan with a large pinch of salt. Bring it slowly to a simmer, stirring to make sure all the sugar has dissolved. Add the pear and continue cooking until the mixture has the consistency of thick jam.
Sterilise your jars and lids by washing them in hot soapy water, rinsing well and drying them in a warm oven. Spoon the hot relish into the hot jars and seal. Leave to cool. Will keep unopened in a cool, dark place for up to 6 months. Once opened, relish is best eaten within 2 months.
Fresh cranberriesThis relish uses dried cranberries, as fresh are not always easy to find if you’re making items early for Christmas. When fresh cranberries are available, swap them for the dried and increase the sugar by 50g/2oz.